Autumn Veggie Tacos - Urban Meadow

Autumn Veggie Tacos - Urban Meadow

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yields

6

Directions

  1. Preheat oven to 400ºF. Toss butternut squash with chili powder, cumin, olive oil, salt and pepper. Spread evenly on a parchment lined baking sheet and roast for 30 minutes or until tender
  2. In a bowl, prepare slaw by combining shredded cabbage, tahini, vinegar, cilantro and garlic. Mix until cabbage softens and evenly coated
  3. In a saucepan, add beans without draining, chili powder, cumin and cayenne pepper. Cook on low-medium heat until heated through. Add salt to taste, if needed
  4. Heat each tortilla in a skillet until lightly golden and begin to puff. Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and squeezed lime juice, to taste

Ingredients

  • 1 butternut squash, peeled and chopped into 1-inch cubes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp Urban Meadow olive oil
  • 1/2 tsp each Urban Meadow salt & pepper
  • 3 cups purple cabbage, shredded
  • 2 tbsp tahini
  • 1 lime
  • 1 tbsp apple cider vinegar
  • 1/2 cup cilantro, minced
  • 1 garlic clove, minced
  • 1 (15.5oz) can Urban Meadow black beans
  • 1/4 tsp cayenne pepper
  • 8 corn tortillas
  • 1 avocado, sliced